soups 1 main courses 5 desserts 16 special dietry needs 18 jakobi recipe book.pdf · 1 onion,...

Soups 1

Main Courses 5

Desserts 16

Special dietry needs 18

Class Carers Recipe book

Class Carer Recipe Book - Soups 1

Soups• All these recipes are suitable for freezing. • Please ensure you list all ingredients, date it was made

and heating instructions for any meal you donate to another family or tot he school freezer.

• Freeze meals once cooled in clean ice-cream contains or foil containers with lids which can be obtained from your class carer.

Contents:Pumpkin Soup 2Vegetable Soup 2Chicken Soup 3Bacon and Corn Chowder 3Sweet Potato & Lentil Soup 4Caulifl ower Soup 4


Pumpkin SoupIngredients:

500g pumpkin chopped 30g butter1 medium onion chopped 1 clove garlic crushed3 cups hot water 2 chicken stock cubes1 tbspn tomato paste 1/4 cup cream1 tbspn grated cheese

Method:

1. Combine pumpkin, butter, onlin, and garlic in large pan, cover, saute until onion is soft.2. Add water, stock cubes, tomato paste, cover, cook until pumpkin is tener.3. Blend or process in batches until smoothe; reheat, stir in cream, sprinkle wit cheese.

Vegetable SoupIngredients:

1 onion, chopped 3 potatoes, diced1 sweet potato diced 2 carrots, diced1 turnip, diced 3 sticks celery, sliced375g pkt soup mix/black eye beens Massell Vegetable Stock(can use whatever vegies are in season)

Method:

1. Put everything in a stockpot and bring to the boil2. Reduce heat and simmer gently until vegies are tender.


Chicken SoupIngredients:

4 carrots 2 sticks celery2 onions 6-8 parsley stalks1 teaspoon whole black peppercorns 1 bayleaf1 teaspoon salt 1 chicken, size 18 (you could also use a chicken carcass)parsley leaves, for garnish

Method:

1. Put a small quantity of each vegetable aside. Chop the rest roughly and put htem into a large pot, along with the parsley stalks, black peppercorns and the bayleaf.

2. Put the whole chicken into the pot and add the salt. Add just enough water to cover the chicken. Bring to the boil, then turn the heat down and simmer for 1 hour. Remove from heat and allow to come back to room tem-perature. (Tip: Cover the chicken and vegetables with a dinner plate to hold them down.)

3. Put the whole pot into the fridge. When the fat hardens, skimi it off with a spoon.4. Take the chicken out of the pot and pull it apart. Put the lean, cooked chicken meat ona plate and set aside.5. Chop the parsley leaves and cut the cooked chicken meat into bite sized pieces.6. Strain the contents of the pot. Keep the liquid but discard the solids.7. Simmer the reserved vegetables, chicken, parsley and liquid for about 20 minutes or until tender. If you want a

noodle soup, add noodles at this time as well.8. Serve

Bacon and Corn ChowderIngredients:

6 Rashers Bacon 40g butter1 Onion chopped 1 cup celery chopped1 clove garlic crushed 1 Bay leafThyme and mixed herbs 3 cups water3 heaped tspn chicken stock powder 3 medium potatoes cubed1 x 410g can creamed corn 1 x 410g can corn kernelspepper and salt Dash Worcestershire sauce1 cup sour cream when serving

Method:

1. Brown onion and bacon melted butter2. Add the other ingredients and cook until potatoes are tender3. Serve.


Sweet Potato & Lentil SoupIngredients:

2 tspn vegetable oil 1 large brwon onion, fi nely chopped2 tspn fi nely grated fresh ginger 1 tbspn mild curry poder3/4 cup red lentils rinsed 500g sweet potato, coursely chopped3 tspns chicken stock powder 8 small pappadums1/3 cup low-fat natural yogurt 1 tblspn chopped chives

Method:

1. Heat oil in a large saucepan over moderate heat. Cook and stir onion for 5 minutes or until soft. Add ginger, curry powder and lentils; cook and stir for 1 minute or until fragrant.

2. Add sweet potato, stock powser and 1.25L water; bring to the boil. Reduce heat; simmer, covered, stirring oc-casionally, for 20 to 25 minutes or until sweet potato is tender. Stand for 10 minutes to cool slightly. Blend in batches until smooth. Place in a clean pan. Stir soup over low heat until hot.

3. Place pappadums in a single layer on the microwave turntable. Microwave on high (100%), in 30 second bursts, until puffed and crips.

4. Ladle soup into bowls. Top with yogurt and chives. Serve with pappadums.

Caulifl ower SoupIngredient:

1 Medium, timmed caulifl ower 1 Medium onion1 Medium carrot 1 Stalk celery5 chicken stock cubes 4 cups water1 bay leaf 1/2 tspn dried thyme

Method:

1. Wash and section caulifl ower, fi nely chop onion, carrot and celery.2. Place in stockpot with stock cubes, water, bay leaf, theyme and pepper. Bring to boil, turn to low and simmer 20

minutes.3. Remove bay leafe. Puree until creamy. Return to pot, reheat and adjust seasoning with salt and pepper. Garnish

with fi nely chopped parsley.

Class Carer Recipe Book - Main Course 5

Main Course• All these recipes are suitable for freezing. • Please ensure you list all ingredients, date it was made



Contents:Tuna Mornay 6Meat Slice 6Jackpot Dinner 6Chop Suey 7Porcupine Balls 7Beef and Leek Pie 7Chicken and Lentil Casserole 8Chicken in Apricot Nectar 8Quiche Lorraine 8Zucchini Quiche 9Macoroni Bake 9Beef Lasagne 10Pumpkin, Ricotta & Basil Canelloni 11Cottage Pie with Sweet Potato 11Eggplant & Pasta Pie 12Pumpkin, ricotta & basil cannelloni 12Bacon Macaroni Bake 13Pasties 13Macaroni and Chicken Bake 14Curried Spanish Beef 14Vegetarian Curry 15Sweet and Sour Pork 15


Tuna MornayIngredients:

425g can of tuna tin corn kernels500ml milk (rice if dairy intolerant) 3 tbspn cornfl our1 cup frozen peas 3 hard boiled eggs2 tbspn lemon juice 2 tbspn parsley3 pieces bread, cubed 1 cup grated cheesegrated lemon rind

Method:

1. Dissolve cornfl our in milk and bring to the boil to thicken2. Add tuna, corn, peas, cheese, cook 5 mins3. Add eggs, lemong juice4. Top with combined bread, extra cheese, lemon rind and parsley

Meat SliceIngredients:

3 sheets puff pastry 700g mince2 onions, grated or fi nely chopped 1 large carrot, grated1 tbspn gravox 2 potatoes, diced1 pkt chicken noodle soup ** swedes or other vegetables can be added

Method:

1. Line large dish with 1 1/2 pastry sheets. Cook for about 15 minutes.2. Mix meat, vegies, gravox and soup together.3. Put mix on top of pastry.4. Place remaining pastry on top, prick and glaze with milk.5. Bake for 45 to 60 minutes at 200˚C.

Jackpot DinnerIngredients:

1 onion chopped 1 cup noodles (vary to suit)1 1/2 cups water 1 cup cheese, grated500g mince 1 can tomato soup1 tin corn kernels

Method:

1. Brown steak and onions.2. Add tomato soup, water and noodles.3. Cook until noodles are tender, add corn and 1/2 cup cheese.4. Mix and put in casserole dish.5. Sprinkle with remaining cheese and bake in a moderate oven for 30 minutes.


Chop SueyIngredients:

500-600g minced beef 1 tsp curry powder1 pkt chicken noodle soup mix oil1 onion, diced 1/2 small cabbage2 cups celery, diced 1 carrot, thinly sliced

Method:

1. Saute onion and celery, add meat and brown.2. Add soup, curry and some water (1 1/2- to 2 cups)3. Stir carrots and any other vegis through mix4. Sit cabbage on top and leave to cook for about 10 - 15 mins5. Serve with boiled rice.

Porcupine BallsIngredients:

1/2 cup uncooked rice 2 eggs750g mince 2 tins tomato soup1 large onion 1 cup water1/2 tsp herbs

Method:

1. Combine all except water and soup.2. Roll into balls and place in a large casserole dish.3. Pour water and soup over the top.4. Cook in moderate oven 1/2 hours.

Beef and Leek PieMakes a double batch, use second batch for another meal. Use rest of mince mixture to serve with pasta or on baked potato with salad. This is a ‘Failsafe’ meal and contains no addives or preservatives. The golden syrup when cooked in this manner has a lovely taste.

Ingredients:1 kg mince 2tbsp Golden SyrupAssorted vegies (Leek, celery, cabbage, carrot, 1 sheet puff pastrycorn, beans garlic) Oilparsley 2 tbsp cornfl our

Method:

1. In a large frypan, heavy based saucepan saute leek, celery and garlic in oil2. Add mince and brown3. Add other vegies, put lid on and steam4. Add golden syrup and cornfl our dissolved in 2 cups or water or stock5. Grease pie dish, line with puff pastry, add 1/2 mince mixture6. Cook for 20 mins until pastry is golden


Chicken and Lentil CasseroleIngredients:

300ml chicken stock 2 onions, sliced375g red lentils 1 carrot, peeled and diced2 tbsp tomato paste 1 x size 14 chicken (jointed)1 tbsp vinegar 2 rashers bacon, chopped1 clove garlic, crushed salt and pepper to taste

Method:

1. Heat oil in pan, fry bacon until crisp, add carrot, onions and garlic and cook until onion is transparent2. Add lentils, chicken, chicken stock, tomato paste, salt, pepper and vinegar3. Bring to the boil and place into casserole dish4. Cover and bake at 165˚C for approx. 1 hour or until chicken is tender5. Adjust seasoning before serving.

Chicken in Apricot NectarIngredients:

750g chicken pieces 425ml can apricot nectar1 pkt French Onion Soup mix 425ml tin apricot halves (can leave out)(or brown onion soup or sweet’n’sour sauce) 1/2 can water2 tbsp plain fl our

Method:

1. Roll chicken pieces in fl our2. Place in casserole dish3. Sprinkle French Onion soup over chicken, pourover apricot nectar (apricots) and water4. Bake in moderate oven 1 1/2 hours

Quiche LorraineIngredients:

1 sheet puff pastry 300ml cream (or 375ml evap milk)4 eggs (or 1/2 cream and 1/2 milk)5 0z bacon or ham, chopped salt and pepperchives chopped grated cheese

Method:

1. Lind dish with pastry2. Spread cheese, chives, ham or cooked bacon in shell.3. Beat egg, cream, salt and pepper, pour into shell.4. Cook in moderate oven 30-40 minutes.* Brocolli sprigs in the quiche is also nice, and/or a few slices of tomato on top.


Zucchini QuicheIngredients:

340g zuchini, grated 1 cup mature grated cheese1 onion, chopped 3 chopped rasher bacon5 eggs 2-3 stock cubes - bacon or chicken1 cup SR Flour 1 tin sweet cornparsley, herbs teaspoon curry for fl avour

Method:

1. Mix altogether and bake for 1/2 hour in moderate oven (180˚C) until golden brown.2. You may like to slice some tomato on topof the quiche before cooking.

Macoroni BakeIngredients:

250g macaroni 400g tin tomatoes2 onions 2 cloves garlic80g bacon 150g champignons250g mince 2 tsp tomato paste1/2 cup red wine 1/2 cup beef stock100g bread crumbs 100g grated cheesepaprika marjoram

Method:

1. Cook macoroni and drain2. Quickly fry champignogns then remove from pan.3. Fry bacon, onions and garlic, then add mince and cook.4. Add salt, pepper paprika, marjoram, tomatoes and paste. Allow tocook 5 min, then add wine and stock and

simmer for 15 min5. Drain sauce into bowl and reserve.6. Grease casserole dish, then place 1 layer of macaroni, then the meat mixture and champignons and remainin

macaroni.7. Pour sauce over, top with breadcrumbs and cheese.8. Bake 15-20 ins at 220˚C.


Beef LasagneAn all time favourite, serves 10-12, makes two serving dishes. Great with a Ceasar salad and garlic bread.

Ingredients:

1tbsp oil 2 cans tomato pieces1.5kg beef mince 2 x 140g tomato paste2tbsp oil, extra 1 tbsp caster sugar2 medium zuchini, chopped 1 cup red wine250g baby mushrooms, sliced 2 x 250g packets instant lasagne sheets750g read-made tomato pasta sauce

Cream sauce125g butter salt and papper2/3 cup plain fl our 150g cheddar cheese, grated6 cups milk 1/4 cup grated parmesan cheese

Method:

1. Heat oil in large pan, cook mince until browned. Transfer to bowl.2. Heat extra oil in the same pan and cook onion until soft.3. Add zucchini and mushrooms; cook until just tender.4. Return meat to onion mixture; add pasta sauce, undrained tomato pieces, tomato paste, sugar,

wine and salt and pepper.5. Simmer, covered for 30 minutes6. Remove from heat, set aside.7.Melt butter in medium pan, add fl our and stir over heat until mixture bubbles.8. Reove from heat; add milk gradually to pan, stirring until smooth.9. Stir over heat until sauce boils and thickens.10. Add salt, pepper and cheese; mix until cheese has melted.11. Spread half a cup of tomato mixture over base of each baking dish.12. Top with lasagna sheets to cover.13. Spread one-sixth of the cheese sauce over pasta.14 Repeat layerming tomato mix, pasta, cream sauce fi nishing with pasta sheet topped with cream sauce.15. Sprinkly with extra grated cheese.16. Bake 45 minutes in a moderat oven or until cooked through and lightly browned.


Pumpkin, Ricotta & Basil CanelloniIngredients:

800g butternut pumpkin, peeled deseeded, coarsly chopped 400g fresh ricotta1/2 cup fresh basil leaves, chopped 1/4 cup toasted pine nuts1/2 cup fi nely grated parmesan cheese 1 x 737g bottle basil and tomato pasta sauce200g instant dried canelloni tubes 1 cup coarsly grates mozzarella

Method:

1. Cook pumpkin in a medium saucepan of boilin water for 10minutes or until tender. Drain. Return to pan. Mash until smooth. Transfer to a large bowl. Set aside to cool slightly.

2. Add ricotta, basil, pine nuts and parmesan to the pumpkin. Season with salt and pepper. Stir until well combined. 3. Preheat oven to 180˚C. Spread 1 cup of the pasta sauce over the base of a square 20cm (base measurement) baking dish.4. Place the pumpkin mixture into a piping ag fi tted with a 2cm-wide plain nozzle. Pipe the pumpkin mixture into the canelloni tubes. Place the canelloni, in 2 layers on top of the sauce. Pour over remaining pasta sauce. Top with the mozarella.5. Bake for 40minutes or until golden. Set aside for 5 minutes to cool slightly before serving.

Freezing tip: Bake in a freezerproof ovenproof dish. At the end of step 5, set aside to cool slightly. Cover with 2 layers of plastic wrap and 1 layer of foil. Place in the fridge to chill. Label, date and freeze for up to 3 months. Thaw in fridge overnight. To reheat, preheat oven to 180˚C. Cover with foil. Bake for 30 minute.

Cottage Pie with Sweet PotatoIngredients:

1 tbspn olive oil 1 medium brown onion, fi nely chopped1 medium carrot, peeled, fi nely chopped 2 celery stalks, trimmed, fi nely chopped500g beef mince 2 tbspn worcestershire sauce3 tbspn tomato paste 410g can crushed tomatoes1 tspn dried mixed herbs 1 cup frozen peas600g orange sweet potato, peeled, chopped 1/4 cup milk20g butter 1/3 cup grated cheddar cheese

Method:

1. Heat oil in large saucepan over medium heat. Add onion, carrot and celery. Cook, stirring, for 3 to 4 minutes or until ionion has softened. Add mince. Cook, stirring with a wooden spoon to break up mince, for 5 mintes or until browned.

2. Add worcestershir sauce, tomato paste, tomato and herbs. Bring to the boil. Reduce heat to low. Simmer for 20 to 25 minutes or until thickened. Stire in peas. Preheat oven to 180˚C/160˚C fan-forced.

3. Meanwhile, cook potato in saucepan of boiling water for 8 minutes or until just tender. Drain. Return to pan. Add milk and butter. Mash until smooth. Sppon beef mixture into a 5cm-deep, 6 cup-capacity ovenproof dish. Top with potato mixture. Sprinkle with chees. Bake for 30 to 35 minutes or until golden. Serve.


Eggplant & Pasta PieIngredients:

Olive oil spray 1 large (about 600g) eggplant, thinly sliced lengtheways2 tspn extra virgin olive oil 1 brown onion, fi nely chopped2 garlic cloves, crushed 350g lean beef mince1 x 400g can chopped tomatoes 50g tomato paste1tspn dried oregano 300g dried rigatoni pasta6 eggs, lightly whisked 80g greek-style feta, crumbled1/2 cup fi nely grated parmesan

Method:

1. Preheat oven to 190˚C. Spray a round 22cm (base measurement) cake pan with oil. Line the base with non-stick baking paper2. Preheat a barbecue grill or chargrill on medium-high. Spray both sides of the egg plant with oil. Cook on grill for

3-4 minutes each side or until tender.3. Heat the oil in a large frying pan over medium heat. Cook the onion and garlic, stirring occasionally, for 7

minutes or until onion is soft. Increase heat to high. Add the mince and cook, stirring with a wooden spoon to break up any lumps, for 3-4 minutes or until mince changes colour. Stir in tomato, tomato paste and oregano. Reduce heat to medium. Simmer for 10 minutes. Season with salt and pepper.

4. Meanwhile, cook the pasta in a large saucepan of boiling water following packet directions. Drain.5. Line the base and side of teh prepared pan with the eggplant. Combine the mince mixture, pasta, egg, feta and

parmesan in a large bowl. Spoon the mixture over the eggplant. Bake for 45-50 minutes or until set. Set aside in the pan for 15 minutes to cool slightly.

To freeze: At the end of step5, set aside for 1 hour to cool. Cut into portions. Wrap each in 2 layers of plastic wrap. Place in an airtight container. Label, date an freeze for up to 3 months. Thaw in fridge. Pre-heat oven to 180˚C. Line a baking tray with non-stick baking paper. Place pie portions on the tray. Cover with foil. Cook for 20-t5 minutes or until heated through.

Pumpkin, ricotta & basil cannelloniIngredients:

800g Butternut pumpkin, peeled, deseeded, 400g Fresh Ricottacoarsley chopped 1/2 Cup fresh basil leaves, chopped

1/4 Cup toasted pine nuts 1 x 737g bottle basil & tomato pasta sauce200 g instant dried cannelloni tubes 100g (1 Cup) corsely grated mozzarella

Method:

1. Cook pumpkin in a medium saucepan of boiling water for 10 minutes or until tender. Drain. Return to pan. Mash until smooth. Transfer to a large bowl. Set aside to cool slightly.

2. Add ricotta, basil, pine nuts and parmesan to the pumpkin. Season with salt and pepper. Stir until well combined.3. Preheat oven to 180˚C. Spread 250ml (1 Cup) of the pasta sauce over the base of a square 20cm (base measurement) baking dish.4. Place the pumpkin mixture into a piping bag fi tted with a 2cm-wide plain nozzle. Pipe the pumpkin mixture into the cannelloni

tubes. Place the cannelloni, in 2 layers, on top of the sauce. Pour over remaining pasta sauce. Topwith the mozzerella.5. Bake for 40 minutes or until golden. Set aside for 5 minutes to cool slightly before serving.

To freeze: Bake in a freezerproof ovenproof dish. At the end of step 5, set aside to cool slightly. Cover with 2 layers of plastic wrap and 1 layer of fall. Place in the fridge to chill


Bacon Macaroni BakeIngredients:

250g dried macaroni pasta 1tbs olive oil1 Brown onion, fi nely chopped 1 Garlic clove, crushed8 Middle bacon rashers, coarsely chopped 1 x 410g can chopped tomatoes2 tbs tomato paste 1 tbs chopped fresh continental parsleyOlive oil, to grease 180g bacconcini, drained, sliced

Method:

1. Cook the pasta in a large saucepan of salted boiling water following packet directions or until al dente. Drain.2. Meanwhile, heat the oil in a medium frying pan over medium-high heat. Add the onion and garlic, and cook,

stirring often, for 3 minutes or until onion is soft. Add the bacon and cook, stirring often, for 2 minutes or until crisp. Stir in the tomato and tomato paste. Cook, stirring occasionally, for 5 minutes or until the mixture thickens. Stir in the parsley

3. Preheat grill on medium-high. Brush four 375ml (1 1/2-cup) capacity baking dishes with oil to lightly grease. Divide the pasta among the dishes. Pour over teh tomato mixture. Arrange the bocconcini on top. Place under grill and cook for 5 minutes or until the bocconcini melts.

Freezing: At the end of step 3 set aside to cool. Freeze in an airtight container for up to 3 months.

PastiesIngredients:

5 Short crust pastry 1 egg1 packed puff pastry sheets 2 carrots1 onion 1 butternut pumpkin500g minced steadk 1/2 cup chopped parsleysalt and pepper

Method:

Put vegetables through gratere attachement of food process. Mix all vegetables, meat, 1 tspn salt and pepper. Put fi lling on pastry sheet and fold. Brush with beaten egg. Bake at 185˚C until golden brown, approx 3/4 hour.


Macaroni and Chicken BakeIngredients:

2 Cups macaroni 4 Chicken breast fi llets1/4 cup olive oil 1 medium onion chopped1 medium carrot chopped or grated 3 rashes of bacon chopped2 medium zucchini chopped or grated 440g can tomato soup1/3 cup sour cream salt and pepper to taste1 1/2 cups grated cheese

Method:

1. Preheat oven to moderate 180˚C. Cook macaroni in large pan of rapidly boiling water wtih a little oild added until just dender, drain.

2. Trim chicken breast of excess fat and sinew. Slice into long strips then cut into cubes.3. Heat oil in heavy-based pan. Cook chicken quickly over high heat until browned but not cooked through, drain

on paper towels. 4. Add onion, carrot and bacon to pan. Stir over medium heat 10 minutes, add zucchini and soup. Bring to boil.

Simmer, uncovered for 5 minutes. 5. Remove from heat. Combine pasta, chicken soup mixture and cream. Season to taste. Spread into a shallow oven-

proof dish, top with cheese. Bake for 20 minutes or until golden and cooked through.

Curried Spanish BeefIngredients:

500g mince 1 onion chopped1 tin tomato soup 4 tbsp rice30g butter 2 carrots fi nely choppedchopped parsley 1 cup hot water1 tspn curry powder 1 tspn mustard powdersalt

Method:

1. Melt butter, add curry powder and stir well.2. Add onion and rice, cook lightly until golden brown. Add mince and brown.3. Add all other ingredients, bring to boil stirring all the time. Then turn heat to low and simmer for 30 minutes,

stirring occasionally.


Vegetarian CurryIngredients:

2 cups tomato juice 2 large onions4 medium potatoes 3 cloves garlic1 green capsicum 2 large carrots200g green beans pumpkin pieces (optional)oil for frying 3 tspn curry powder20g mixed dried apricots, apples, saltanas 1/2 tspn garam masala1/2 tspn chilli powder

Method:

1. Roughly chop all vegetables. Fry onion and garlic. Add curry powder, chilli and garam masala. Cook for 1 minute.2. Add vegetables, stir until coated evenly. Add tomato juice, cover and simmer for 30 minutes.3. Soak dried fruit in enough water to cover fruit. Add to curry. Cook uncovered to thicken sauce. Serve with rice

and green vegetables.

Sweet and Sour PorkIngredients:

2 tspn oil 375g lean boneless port cut into 6mm strips1 can (450g) pinepple pieces, (undrained) 2 tbspn cornfl our1 large capsicum, chopped 3 tbspn lemon juice3 tbspn soy sauce 3 tbspn cider vinegar2 tbspn fi rmly packed brown sugar 1/4 tspn salt

Method:

1. Heat oil in a large heavy frying pan over moderately high heat for about 1 minute. Add pork strips, cook uncov-ered, stirring fequently for 5 minutes or until browned.

2. Meanwhile, drain the juice from the pineapple pieces into a small bowl. Blend cornfl our, vinegar, lemon juice, soy sauce, pineapple juice, salt and sugar and put aside. Add capsicum and onion to the pan. Cook until onion begins to soften. Add the pineapple juice mixture to the pan, reduce the heat to moderate, and cook stirring for 3 min-utes, or until the liquid thickens slightly. Add the pineapple pieces and heat through about 1 minute.

3. Serve over rice or crisp chinese noodles and accompany with cucumber salad with soy and sesame dressing.

Class Carer Recipe Book - Dessert 16

Dessert• All these recipes are suitable for freezing. • Please ensure you list all ingredients, date it was made



Contents:Caramel Dumplings 17

Class Carer Recipe Book - Desserts 17

Caramel DumplingsIngredients:

Dumplings1 tablspn butter 1 1/4 cup SR fl our1/3 cup sugar 1/3 cup milk1 tspn vanilla essence

Caramel sauce1 1/2 cups brown sugar 1 tbspn butter1 1/2 cups water

Method:

1. Rub butter into fl our with fi ngertips. Add the sugar, milk and vanilla and mix well. set aside wil making the sauce.2. Mix brown sugar, butter and water in a 2L casserole dish and cook on high for 6-8 mins. 3. sppon 8 even lots of dumplings batter in hot sauce and cook on medium for 4-6 minutes4. stand in hot sauce for 5 minutes5. Remove dumplings and cook any remaining mixture in sauce on medium for 4-6 minutes.6. Serve dumplings with caramel sauce and whipped cream.

Class Carer Recipe Book - Allegies & special needs 18

Allergies & special needs • All these recipes are suitable for freezing. • Please ensure you list all ingredients, date it was made



Contents:Fetucinni with Beef, Tomato and Pumpkin 19Chicken and Vegetable Soup 20Simple Spaghetti 20Chicken, Avocado and Cranberry pasta 21Shepherds Pie 22Lasagne 23Pumpkin Soup 24Fish and Mushroom Risotto 24Beef Stroganoff 25Tuna Mornay 25Creamy Chicken and Pumpkin 26

Class Carer Recipe Book - Allergies and Special Needs 19

Fetucinni with Beef, Tomato and Pumpkin• Dairy Free• Egg Free• Nut Free

Ingredients:

300g beef steak 1 good handful of basil1/2 butternut pumpkin 300g fresh or dried fettuccini4 roma tomatoes A little vegetable oil for frying60g sundried tomatoes

Method:

1. Cut beef into thin strips. Cut pumpkin into thin slices and then cut slice into three. Cut the roma tomatoes into quarters lengths wise and cut each quarter into three chunks. Slice the sundried tomatoes.

2. Cook the fettuccini according to the packet instructions.3. Boil pumpkin until tender and then drain.4. Heat a little vegetable oil in a frypan, brown the beef, and set aside.5. When pasta is cooked fry the tomatoes and sundried tomatoes for two minutes. Add the pumpkin, cooked pasta

and beef, and stir to warm through.6. Pour the dressing over the top and add the torn basil leaves. Serve topped with grated soy cheese.

Dressing

2 tbsp olive oil1 tbsp balsamic vinegar1 tsp lemon juice

Put all the ingredients into a jar and shake well, set aside until needed.


Chicken and Vegetable Soup• Dairy Free• Egg Free• Nut Free

Ingredients:

1/2 onion 2 carrots2 large potatoes 1/2 zucchini1 large chicken breast 2 tbsp dried tarragon4-5 cups chicken stock (Massel brand) 1/2 cup soup pasta shapes, optional

Method:

1. Finely chop the onion. Peel and dice the carrots and potatoes.2. Dice the zucchini and chop the chicken breast into small cubes, after removing any fat.3. Heat a little olive oil in a large saucepan, cook the onion for one minute but do not brown it. Add the carrots,

potato, chicken tarragon and stock. Simmer for ten minutes.4. Stir the zucchini and pasta shapes through the soup and simmer for a further 10 minutes. Season with salt and

pepper and serve.

Simple Spaghetti• Dairy Free• Egg Free• Nut Free

Ingredients:

1 large fi eld mushrooms 2 medium carrots300g spaghetti 1 cup tomato passata2-3 spring onions 1 tsp vegetable stock powder (Massel brand)

Method:

1. Finely chop the carrots and mushrooms, slice the spring onions.2. Cook the spaghetti according to the packet instructions. Boil or steam the carrots until soft.3. Heat a little olive oil in a large frypan then fry the spring onion and the mushrooms for a few minutes. Sprinkle

the stock powder over the pan and give it a quick stir. Pour over the passata and stir it through. Add the carrots.4. Using a pasta spoon or slotted spoon remove the spaghetti from the water and put it straight in the frypan. Sir

until all the spaghetti is coated in the sauce. Serve topped with grated soy cheese.


Chicken, Avocado and Cranberry pasta• Dairy Free• Egg Free• Nut Free

Ingredients:

2 skin-free chicken breasts 1/4 cup dried cranberries1/2 cup boiling water 4 spring onions, sliced1/4 cup chicken stock (Massel brand) 2 tsp marjoram30g dairy-free butter (Nuttelex brand) 25ml plain fl our300ml soy or rice milk 1/2 avocado250g farfalli (bow tie) pasta salt and pepper to taste

Method:

1. Place cranberries in a small bowl and pour over the boiling water, set aside. Cook pasta according to the packet instructions.

2. Remove fat from chicken and roughly chop into chunks. In a large frypan heat a little oil and brown the chicken. Drain the cranberries and add them to the chicken with sliced spring onion marjoram, stock and salt pepper to taste.

3. In a small saucepan melt the butter, remove from heat, add plain fl our and stir. Slowly add the milk to make a white sauce, return to heat stir until it thickens. Pour over chicken and stir through.

4. Drain pasta and stir through the chicken. Dice the avocado and stir through the chicken just before serving.


Shepherds Pie• Dairy Free• Egg Free• Nut Free

Ingredients:

500g lean minced beef 1 small onion fi nely chopped1 tin chopped tomatoes 2 carrots fi nely chopped3/4 cup frozen peas 3/4 frozen corn kernels4 tbs tomato sauce 1 tbs soy sauce1 tbs Worcestershire sauce 1 heaped tsp dried basil1 heaped tsp dried thyme 1 tsp dried rosemary1 heaped tsp dried oregano

Topping: 5 large potatoes1 good knob of dairy-free butter (Nuttelex brand) A little soy or rice milk

Method:

1. Preheat over to 180˚C. Peel and chop the potatoes, then put them in a saucepan to boil until tender.2. Heat a little olive oil in a large saucepan, brown the onion.3. Add the mince and brown it, then add the tomatoes, sauces and herbs, and stir through.4. Add the carrots and cook until tender. When almost tender add the peas and corn. Simmer for fi ve minutes then

pour into a round pie dish.5. When the potatoes are tender, drain and mash using a potato masher, add butter and a little milk, stir until mixed

through.6. Using a spoon, lay spoonfuls of potato evenly over the top of the mince and use a fork to spread evenly. This

will leave attractive lines in the potato from the fork.7. Bake in the oven for 10-15 minutes or until browned.

Optional:Add zucchini when you add the peas.Add grated soy cheese to the top before putting it into the oven.Instead of adding potato to the top, boil 250g of pasta shapes and mix through the mince before serving.


Lasagne• Dairy Free• Egg Free• Nut Free

Ingredients:

Meat Sauce Béchamel Sauce:1 kg lean beef mince 100g dairy-free butter (Nuttelex brand)1 x 400g can tin chopped tomatoes 1/3 cup plain fl our300g Kumara (Sweet Potato), grated 3 cups soy or rice milk1 onion 1 tsp nutmeg50g sundried tomatoes 1 packet instant lasagna sheetsHandful of fresh basil leaves Good soy cheese*1 tbs dried oreganoSalt and pepper

Method:

Meat Sauce1. Heat a little olive oil in a large saucepan. Brown the onion for a minute and then add the mince to brown.2. Add the grated kumara (sweet potato) to the meat with oregano and tin tomatoes.3. Using a small food processor, fi nely chop the basil and sundried tomatoes together then stir them through the meat sauce. Season with salt and pepper.

Béchamel Sauce1. In a large saucepan, melt the dairy free butter. Add the fl our and nutmeg and cook for one minute.2. Remove from heat and gradually add milk stirring constantly. Return to heat and stir until mixture thickens.

Assembly1. Preheat oven to 180˚C2. Spread a layer of meat sauce over the base of a rectangular lasagne dish and top with a layer of béchamel sauce. Add a layer of lasagne sheets.3. Repeat twice and fi nish with a layer of béchamel sauce topped with grated soy cheese.4. Bake in a moderate oven for 35-40 minutes.

* Please note: Some soy cheese contain casein which is actually a milk product,so take care to avoid these.


Pumpkin Soup• Dairy Free• Egg Free• Nut Free

Ingredients:

1 Large butternut pumpkin 1 Onion chopped3-4 cups of vegetable stock (Massel brand) 1 good handful of fresh sage

Method:

1. Peel the pumpkin and remove the seeds before roughly chopping it into cubes2. Heat a little olive oil in a large saucepan, brown the onion then add the pumpkin and stock to the pan. Season

with salt and pepper to taste.3. Wash the sage and stir the leaves through the pumpkin. Cover and simmer until the pumpkin is soft.4. Remove from heat. Using a food processor, blend until smooth.5. Serve with crusty bread or dinner rolls.

Serves 4

Fish and Mushroom Risotto• Dairy Free• Egg Free• Nut Free

Ingredients:

500g boneless white fi sh 100g mushrooms1/2 an onion 1 garlic clove1 tbs dried tarragon 1 cup rice1 1/2 cups tomato passata 1 1/2 cups boiling water1/2 cup frozen peas

Method:

1. Cut the fi sh into bite sized chunks. Slice the mushrooms and fi nely chop the onion2. Heat a little oil in a large frypan, brown the onion, and add the fi sh and mushrooms. Cook for a minute then stir

through the tarragon.3. Pour the rice into the pan and cook for a minute until the grains appear glassy, then add boiling water, a quarter

cup at a time, until the rice is cooked. Add the peas, cool for a couple minutes then pour the passata into the pan and heat through, season with salt and pepper as desired and serve.


Beef Stroganoff• Dairy Free• Egg Free• Nut Free

Ingredients:

500g lean steak 1 small onion300g button mushrooms 2 tsp cornfl our1/2 cup soy or rice milk 2 tbsp tomato paste1/2 cup beef stock (Massel beef stock) Parsley sprinkle

Method:

1. Slice or quarter the mushrooms and set aside. Finely chop the onion. Trim fat from steak and slice thinly.2. Heat a little oil in a large frypan. Fry the steak for two minutes, until just brown on each side. Remove from pan

and keep warm.3. In the same large pan, fry the onions for fi ve minutes. Add the mushrooms and cook until soft.4. Combine the cornfl our, milk and tomato paste in a bowl. Add to pan with stock and stir well. Simmer for fi ve

minutes on a low heat.5. Return steak to pan, stir through and simmer two minutes until beef is warmed. 6. Serve over rice and sprinkle parsley over the top.

Tuna Mornay• Dairy Free• Egg Free• Nut Free

Ingredients:

425g can tuna in spring water 40g dairy-free butter3 tbsp plain fl our 2 cups of soy or rice milk3/4 cup frozen peas 3/4 cup frozen corn kernels4 large potatoes Knob of dairy-free butter (extra)dash of soy or rice milk (extra)

Method:

1. Preheat oven to 180˚C. Peel and chop the potatoes, then boil until tender.2. In a large saucepan melt the butter, add the fl our and cook for one minute.3. Remove from heat and gradually add milk stirring continually. Return to heat and stir until mixture thickens.4. Drain the tuna and add to the white sauce with peas and corn. Pour into a pie dish.5. Drain the potatoes and mash the a knob of butter and a dash of milk. Layer the potato on top of tuna using a

spoon and for so as to leave fork marks on the top.6. Cook in the oven for 10-15 minutes or until the top begins to brown.

Serves 4


Creamy Chicken and Pumpkin• Dairy Free• Egg Free• Nut Free

Ingredients:

2 large chicken breasts 250g butternut pumpkin2 spring onions 1 tbsp marjoram1 tsp chicken stock powder (Massel chicken stock) 3/4 cup Soy or Rice milk1 tsp cornfl our 4 medium to large potatoes

Method:

1. Peel, chop and boil the potatoes. Peel the pumpkin and slice into thin rectangles. Boil steam or microwave until just tender.2. Slice the spring onion and set aside.3. Trim the fat from the chicken and chop the chicken into chunks. Heat a little vegetable or olive oil in a large frypan and brown the chicken.4. Add the spring onions, marjoram and stock powder, and stir through.5. Combine the cornfl our with a little of the milk and then add it with the rest of the milk into the pan, simmer until slightly thickened.6. Drain and mash the potatoes with a little dairy-free butter and milk.7. Serve the chicken over a bed of mashed potato.

Serves 4

soups 1 main courses 5 desserts 16 special dietry needs 18 jakobi recipe book.pdf · 1 onion,...

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